Sweet, Chocolaty and full of calories. But so tasty, so tempting and definitely lives up to the name!
Serve it with some Fresh Cream, or a dollop of Vanilla Ice Cream to really top it off!
To serve 10
140g Plain Chocolate
100ml Milk
2tbsp Cocoa Powder
140g Unsalted Butter, plus some extra for greasing
140g Light Muscovado Sugar
3 Eggs, separated
4tbsp Soured Cream or Crème Fraiche
200g Plain Flour
1tsp Bicarbonate of Soda
For the Frosting
140g Plain Chocolate
40g Cocoa Powder
4tbsp Soured Cream or Crème Fraiche
1tbsp Golden Syrup
40g Unsalted Butter
4tbsp Water
200g Icing Sugar
1. Heat the Oven to 160c, and grease two eight inch sandwich tins, and line the bases with some non-stick Baking Paper.
2. Break up the Chocolate and place it in a bowl along with the Milk and Cocoa Powder then sit it over a pan of simmering water, heating gently and stirring continuously until smooth and melted, then remove from the heat.
3. IN a large bowl, beat the Butter and Muscovado Sugar until pale and fluffy. Beat in the Egg Yolks, then add the Soured Cream in too. Slowly add the Melted Chocolate and Milk mixture, then sift in the Flour and Bicarbonate of Soda and fold in evenly.
4. In a separate, clean, dry bowl whisk the Egg Whites until stiff enough to hold the peaks, then fold into the mixture lightly and evenly.
5. Divide the Mixture between the two cake tins, smooth them level, then bake in the pre-heated oven for thirty five to forty minutes, or until risen and firm to the touch. Cool for ten minutes, before turning out onto a wire rack to cool further.
6. To make the frosting, place the Chocolate, Cocoa Powder, Soured Cream, Golden Syrup, Butter and water into a saucepan, and heat over a low heat, stirring until melted. Remove from the heat, stir in the Icing Sugar, and stir until smooth. Allow to cool, stirring occasionally until the mixture begins to thicken.
7. Using a sharp knife, split the Cakes in half so you have four layers. Sandwich the layers together with about a third of the frosting, then spread the rest over the top and sides of the cake with a Palette Knife.
Photo Courtesy of: serenejournal